![]() ![]() Pork, unlike chicken, has more of an animal smell to it, so it has to be prepared well. ![]() Therefore, when the ramen boom began in Japan in the early 20th century, ramen pioneers in Hakata came up with the tonkotsu broth where pork bones, instead of chicken bones, are simmered for a long time. Hakata has always had a culture of nightlife and a unique food culture centering in meats rather than fish like the other Japanese cities. Hakata is a part of the more famous city of Fukuoka in the southern region of the Japanese main islands. There are many different types of tonkotsu ramen, but it all began with the Hakata ramen of Kyushu. By this we mean the style – don’t worry, tonkotsu is tonkotsu, we don’t mean to intend there are fake tonkotsu out there, or at least any that we are aware of. With all the hype out there about this thick creamy pork broth, not many restaurants are clear about what kind of tonkotsu they use. Hakata RamenOne has to be careful in talking about tonkotsu ramen. Miso Ramen Soup, Rustic and Warming Broth The Most Fundamental Broth, Shio Ramen Soup The Most Popular Broth, Tonkotsu Ramen Soup Base Broth However, tonkotsu has been used by chefs as if it were an original soup base on its own. The fourth, Tonkotsu is actually NOT a soup base and is actually a BROTH. There are actually THREE types of soup bases in ramen: Shoyu, Miso, and Shio. Best 4 types of Ramen Soup Broth & Flavors ![]()
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